Coconut cream pie [Latest 2020]

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This coconut cream pie recipe includes a thick and velvety coconut filling, firm handcrafted pie outside layer, hills of sweet whipped cream, and toasted coconut. Daze heat the pie outside first, at that point cool the pie filling until thick and rich. A legitimate coconut cream pie ought to be smooth and velvety, not jam like by any means. A coconut cream pie may be a sort of pie crammed with an upscale custard or pudding that’s made up of milk, cream, sugar, flour, and eggs. The cream pie recipe also comes in many forms, including vanilla, lemon, lime, spread, banana, coconut, and chocolate. One feature of most cream pies maybe a topping.

There is an all-time favourite coconut cream pie. This is a pie with a layer of fluffy, rich, and delicious flan crust, topped off with a creamy base. Coconut cream pie is simply the best kind of pie. Coconut cream pie comes in a variety of different flavours and you will find that this is the most versatile pie you can have. You can serve it to guests as a dessert. It is good for when you are celebrating a special occasion such as a birthday or a baby shower. Many people love this pie because it has the benefits of being gluten-free and also being low carb and high fat.

what is coconut cream pie made of?

Coconut cream pie is formed with a creamy pudding, flavoured with a thick layer of coconut, served on a crisp vanilla wafer crust, and topped off with a fluffy crown of homemade whipped cream.it is an All American dessert. The key to getting the most flavour and aroma out of your coconut cream pie is to soak the base in the pie crust and then cover with the flan crust. By combining the pie crust and the filling, you get a rich and delicious pie. When you add the ingredients together properly, the results are incredible.

The coconut cream pie is delicious and filling. There are so many ways to use it. You can top it with whipped cream or add vanilla ice cream or even toppings.

Homemade recipes make great gifts for family and friends and they also give you the chance to try new recipes without spending a lot of money. Be sure to have fun and try new recipes until you find something you enjoy!

Origin of coconut cream pie

As it seems, the coconut cream pie has been around for over a century. Back within the late 1800s Europeans and Americans were really into their imported tropical fruit like pineapples and bananas, but the coconut hadn’t yet begun. This was mostly because they were hard to move without spoiling, and since people didn’t really know what to try to to with them once that they had them in their kitchens. Everything began to change when a French company based in Ceylon (now Sri Lanka) started shredding coconut and drying it for easier shipping, thereby making coconut accessible to European chefs and residential cooks. Shortly after gaining popularity in Europe, coconut cream pie took us by storm when a Philadelphia flour miller received a shipment of coconuts as payment of a debt from a Cuban businessman.

If you are a big lover of desserts you can also try our following dessert recipes:

Recipe for coconut cream pie

Coconut cream pie

Recipe by Mubashrah khalidCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

40

minutes
Calories

304

kcal
Total time

1

hour 

10

minutes

Coconut cream pie is formed with a creamy pudding, flavoured with a thick layer of coconut.

Ingredients

  • For the Crust:
  • 1 disk Pate Brisee

  • All-purpose flour, for surface

  • For the Filling:
  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon coarse salt

  • 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)

  • 1 1/4 cups whole milk

  • 4 large egg yolks

  • 3/4 teaspoon pure vanilla extract

  • 1 cup shredded sweetened coconut

  • For the Topping:
  • 1/2 cup large-flake unsweetened dried coconut

  • 1 1/2 cups heavy cream

  • 2 tablespoons confectioners’ sugar

Directions

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee right into a 12-inch round, approximately 1/eight inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim part to one inch, fold under and pinch to seal. Crimp as desired. Prick bottom throughout with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights. Bake until the part is golden and set, approximately 25 minutes. Remove weights and parchment. Bake till backside is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and complete milk. Cook over medium-high heat, stirring constantly, till bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk aggregate to yolks in a slow, steady stream, whisking till completely incorporated. Return to saucepan; carry to a boil over medium heat, stirring constantly, 1 to two minutes.
  • Strain custard thru a pleasant sieve into a bowl, and stir in vanilla and shredded coconut. Pour into the piecrust and easy top. Wrap tightly in plastic, and refrigerate until filling is absolutely set about four hours and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut flippantly on a rimmed baking sheet. Bake till golden, 10 to twelve minutes, tossing occasionally. Let cool. Beat collectively cream and confectioners’ sugar with a mixer till soft peaks form. Top pie with cream, and sprinkle with coconut. Serve immediately.
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